Summary
The First Group Hospitality is a hotel management and hospitality company with a portfolio of hotels, residences, and restaurants. The Pastry and Bakery Chef will lead daily production and operations at an exclusive luxury destination in Abu Dhabi, developing and preparing a range of bakery, pastry, and dessert products. The role includes supervising and training the team, managing stock and costs, and maintaining product quality and food-safety standards. A culinary or pastry qualification and previous experience in a pastry or bakery leadership role are sought.
The posting
As published on tfghospitality.com. Pulled from the employer's site and shown as they wrote it.
Overview
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.
As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.
For more information, visit tfghospitality.com
Job Description
The Pastry / Bakery Chef is responsible for leading the preparation, production, presentation, and quality of all pastry and bakery products within an exclusive luxury destination.
The role oversees daily pastry and bakery operations, develops creative and consistent products, manages the assigned team, controls costs and stock, and ensures that all items meet the highest standards of taste, quality, freshness, presentation, hygiene, and service.
Key Responsibilities
- Lead and manage the daily pastry and bakery operations.
- Plan and organize production according to menus, service requirements, private functions, events, and special occasions.
- Create, develop, test, and standardize pastry, bakery, dessert, chocolate, confectionery, and specialty products.
- Prepare and oversee the preparation of breads, viennoiserie, cakes, pastries, desserts, plated sweets, and other bakery items.
- Ensure consistency in recipes, flavor, texture, portion size, quality, and presentation.
- Develop products suitable for special dietary requirements, allergies, preferences, and bespoke requests.
- Supervise, coordinate, train, and develop pastry and bakery team members.
- Prepare work schedules, production plans, section assignments, and daily task lists.
- Conduct briefings, tastings, demonstrations, and quality reviews with the team.
- Monitor the quality, freshness, appearance, storage, and shelf life of all ingredients and finished products.
- Ensure correct weighing, measuring, mixing, proofing, baking, chilling, decorating, finishing, and storage procedures.
- Manage ingredient requisitions, stock levels, inventory, supplier quality, and stock rotation.
- Assist with recipe costing, menu pricing, food-cost control, waste reduction, and production forecasting.
- Maintain a clean, organized, and efficient pastry and bakery workspace.
- Ensure compliance with food-safety, hygiene, sanitation, health, fire, and workplace-safety requirements.
- Inspect equipment and report maintenance, repair, or replacement requirements promptly.
- Coordinate with the Executive Chef, Kitchen, Food and Beverage, Stores, Stewarding, Maintenance, Finance, and other departments.
- Support the preparation of products for private functions, events, celebrations, and special presentations.
- Maintain accurate records relating to recipes, production, stock, costs, waste, quality checks, and team training.
- Maintain confidentiality and discretion regarding clients, private functions, menus, and organizational activities.
- Perform other reasonable duties assigned by the Executive Chef or management.
Desired Skill & Expertise
- Culinary or pastry qualification, diploma, degree, or recognized professional training.
- Previous experience as a Pastry Chef, Bakery Chef, Pastry Sous Chef, or in a similar leadership role.
- Strong technical knowledge of pastry, bakery, dessert, chocolate, confectionery, and bread production.
- Experience with recipe development, product costing, menu planning, and quality control.
- Strong understanding of food-safety, hygiene, sanitation, temperature control, and allergen management.
- Proven experience supervising, training, and developing a pastry or bakery team.
- Knowledge of stock control, purchasing, portion management, and waste reduction.
- Strong creativity, organization, communication, leadership, and problem-solving skills.
- Ability to manage production schedules and meet deadlines during busy periods.
- Proficiency in kitchen-management systems and Microsoft Office or comparable workplace systems is an advantage.
- Ability to work flexible hours, including early mornings, evenings, weekends, public holidays, and special events.
- Fluency in English is preferred; additional languages are an advantage.